Chicken and Dumplings

Pin It

I can't even tell you how many times I've made this. I make this often for my family, and every time I cook for my boyfriend's parents, I make this dish. They're all crazy about it! This recipe has gotten rave reviews from every single person who has tried it (with one exception: my little sister who doesn't like creamy soups). Seriously, everyone loves it!

You can also use Pillsbury biscuits instead of making your own dumplings- that's what I often do when I'm in a pinch for time or just don't feel like going through the effort to make homemade (although this recipe is super easy). It's still delicious that way! This is a simple and hearty recipe that I believe everyone should have in their roster :)

Chicken and Dumplings

Buttermilk-Chive Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup chopped chives
• 3/4 to 1 cup buttermilk (you can also use regular milk if you don't have buttermilk)

1. Sift the dry ingredients together in a large bowl. 
2. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. 

Sauce:

• One whole chicken (I usually buy a rotisserie chicken from the grocery store, but you could roast your own chicken or poach about 2 large chicken breasts and use those)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 carrots, diced 
• 1/4 cup onion (1/4 of a large Spanish onion), diced 
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 cup all-purpose flour
• 6 cups chicken stock
• 1 cup frozen peas (I used corn this time because I was out of frozen peas, good substitute!)
• 1/4 cup heavy cream

1. In a large pot, over medium heat, add the butter and oil. Add the onion, carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas.
2. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in  heavy cream.
3. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper, if desired.

Recipe adapted from Tyler Florence.



Cheers,
Izzy V.

Pin It